Blackened Pesto Chicken with Brown Rice Pasta & Peppers

Note: Pre-Make Epicure's Pesto as per the directions on the jar omitting the ground pine nuts. This will need to sit over night in the fridge.
1/4 Cup Extra Virgin Olive Oil
1/4 Epicure's Pesto Seasoning
1/4 Cup Vegan Parmesan Cheese Alternative (if you are not allergic dairy use regular Parmesan cheese)

2 Chicken Breasts
Olive Oil
Sea Salt
Brown Rice Pasta
Red Pepper, cut into strips
Green Pepper, cut into strips
Yellow Pepper, cut into strips
1/2 cup bean sprouts, trimmed

Pre-heat oven to 400 degrees Fahrenheit

Spray Casserole Dish with Olive Oil and add frozen chicken breasts, topped with the pre-made pesto.
Bake for an hour, remove from Oven and separate chicken into even sized pieces.
Drizzle with 1 tbsp of olive oil and a sea salt
Bake for another half hour, meanwhile bring a pot of water to a boil.
Let Chicken Rest while brown rice pasta cooks (half a bag) as per instructions on bag.
Meanwhile, stir fry an assortment of peppers with bean spouts in a small amount of olive oil. 
Rinse pasta with cold water, return to pot & add pesto chicken, scraping all bits from casserole dish.


Toss all together with peppers and enjoy!